The soybean milk beverage was prepared by fermentation of fibrinolytic enzyme strains with soybeans. The parameters of the beverage were determined preliminaryly by single factor experiments, they were : inoculum size of 7%, fermenting for 72 h at 37℃. The optimal blending parameters were, by orthogonal experiment, sugar 9%, mixed emulsifier (monoglyceride: sucrose ester=1∶1) 0.15%, carboxymethyl cellulose(CMC) 0.1%, propylene glycol alginate (PGA) 0.2%, the beverage had the best taste when it was stored at 4 ℃ for less than 5 days.